Traditional Haitian Pikliz
Traditional Haitian Pikliz
Ingredients
- 1 small green cabbage, or 1/2 large, very thinly shredded
- 2 large carrots, grated
- 1 medium yellow onion, very thinly sliced
- 3 Scotch bonnet peppers, to 6, or habanero peppers, thinly sliced (left whole if blending in the liquid mixture)
- 2 teaspoons salt, to 3, or to taste
- 3 Maggi cubes
- 6 limes, juice of 6 to 8
- 4 lemons, juice of 4 to 6
- 2 cups white vinegar
Instructions
- 1
Thinly shred the cabbage using a knife or vegetable peeler. Rinse under cold water, drain well, and shake off as much excess water as possible. Place the shredded cabbage in a large bowl.
⏱️ 10 min
- 2
Wash and peel the carrots, then grate them using a box grater. Add the grated carrots to the bowl with the cabbage.
⏱️ 5 min - 3
Peel the onion, cut off both ends, and thinly slice it. Add the sliced onion to the vegetables in the bowl.
⏱️ 5 min
- 4
Wash the Scotch bonnet (or habanero) peppers. If you are not blending them with the liquid mixture, thinly slice them and add them to the bowl with the other vegetables.
⏱️ 5 min
- 5
In a blender, combine the lime juice, lemon juice, white vinegar, Maggi cubes, and salt. If you chose to blend the Scotch bonnet peppers, add them to the blender now. Blend until the Maggi cubes have completely dissolved and the mixture is smooth.
⏱️ 5 min
- 6
Pour the blended liquid mixture over the vegetables in the large bowl and toss well until everything is evenly coated.
⏱️ 2 min
- 7
Pack the vegetables tightly into clean glass jars, making sure the liquid covers the vegetables as much as possible.
⏱️ 3 min
- 8
Seal the jars and refrigerate for at least 24-48 hours before serving. The pikliz will be crunchy at first, but will soften and release more liquid over time.
⏱️ 1440 min
Kitchen Tools
Traditional Haitian Pikliz
- 1 small green cabbage, or 1/2 large, very thinly shredded
- 2 large carrots, grated
- 1 medium yellow onion, very thinly sliced
- 3 Scotch bonnet peppers, to 6, or habanero peppers, thinly sliced (left whole if blending in the liquid mixture)
- 2 teaspoons salt, to 3, or to taste
- 3 Maggi cubes
- 6 limes, juice of 6 to 8
- 4 lemons, juice of 4 to 6
- 2 cups white vinegar
Instructions
- 1
Thinly shred the cabbage using a knife or vegetable peeler. Rinse under cold water, drain well, and shake off as much excess water as possible. Place the shredded cabbage in a large bowl.
⏱️ 10 min - 2
Wash and peel the carrots, then grate them using a box grater. Add the grated carrots to the bowl with the cabbage.
⏱️ 5 min - 3
Peel the onion, cut off both ends, and thinly slice it. Add the sliced onion to the vegetables in the bowl.
⏱️ 5 min - 4
Wash the Scotch bonnet (or habanero) peppers. If you are not blending them with the liquid mixture, thinly slice them and add them to the bowl with the other vegetables.
⏱️ 5 min - 5
In a blender, combine the lime juice, lemon juice, white vinegar, Maggi cubes, and salt. If you chose to blend the Scotch bonnet peppers, add them to the blender now. Blend until the Maggi cubes have completely dissolved and the mixture is smooth.
⏱️ 5 min - 6
Pour the blended liquid mixture over the vegetables in the large bowl and toss well until everything is evenly coated.
⏱️ 2 min - 7
Pack the vegetables tightly into clean glass jars, making sure the liquid covers the vegetables as much as possible.
⏱️ 3 min - 8
Seal the jars and refrigerate for at least 24-48 hours before serving. The pikliz will be crunchy at first, but will soften and release more liquid over time.
⏱️ 1440 min